4 large floury potatoes (e.g. Rooster) (approximately 600g)
Rapeseed or olive oil
4 beef burgers
1 red onion, peeled and sliced
3 tomatoes, sliced
4 to 6 tablesp. mayonnaise
1 teasp. harissa, or as desired
4 Emmental, slices
100g rocket
Salt and freshly ground black pepper
Preheat the oven to Gas Mark 5, 190°C (375°F).
Wash the potatoes and wrap in aluminium foil. Season with salt and pepper and drizzle with olive oil before closing.
Bake in the middle of the oven for 50 minutes to 1 hour until done (you can do this the day before). Let the potatoes cool down and cut them in half lengthwise and scoop out ¼ on both sides. Heat olive oil in a pan and fry the potatoes cut edge down until golden brown.
Remove the potatoes and fry the hamburgers in the same pan according to the desired cooking method.
In the meantime, slice the red onion and tomato. Mix the mayonnaise with the harissa.
Build up the burgers. Cover the lower part of the potato with the beef burger, a slice of cheese, tomato, red onion, spicy mayonnaise and rocket. Close with the top half of the potato and serve.
Tip
Save the potato flesh for another recipe!
